Crust: Combine cracker crumbs, almonds, sugar and butter in medium mixing bowl.
Press into bottom and 1 inch up sides of ungreased 9-inch springform pan.
Filling: Combine rice, sour cream and butter in food processor or blender until
well blended; set aside.
Beat ricotta cheese, cream cheese and sugar in large mixing bowl until light
and fluffy. Add eggs, one at a time, beating well after each. Blend in rum, vanilla
extract and reserved rice mixture. Pour filling into prepared crust.
Bake at 350 degrees F for 1 hour and 5 minutes.
Turn oven off and leave cheesecake in oven an
additional 2 hours (do not open oven door.)
Refrigerate at least 8 hours or overnight.
Topping: Combine sour cream, sugar and vanilla extract; spread over cheesecake.
Garnish with fresh fruit.
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